Give homemade hummus some Easter flair with this easy snack.
orange or red pepper
(15-ounce) can chickpeas, rinsed
clove garlic, finely chopped
fresh lemon juice
rectangular crackers (we used Club Crackers)
Fresh dill, for serving
- Heat broiler. On a rimmed baking sheet, broil pepper until charred, 2 to 3 minutes per side. Transfer to a bowl, cover, and let sit until cool enough to handle. Peel off and discard skin and seeds.
- Transfer pepper to a food processor with chickpeas, garlic, tahini, lemon juice, paprika, cumin, and 1/4 teaspoon each salt and pepper and purée until smooth.
- Transfer to a small resealable bag and snip off corner. Pipe onto crackers in a carrot shape and top each with a small sprig of dill to make carrot greens.
PER SERVING 65 CALORIES, 3 G FAT (0.5 G SATURATED), 2 G PROTEIN, 105 MG SODIUM, 8 G CARB, 1 G FIBER